Blueberry Strata is a delicious make-ahead breakfast recipe shared with me by Janssen Park Place Bed & Breakfast innkeepers, John and Jolynn. After a night chilling in the fridge, this mixture of cubed bread, berries, and whipped eggs turns into a fluffy French-toast-like-good-enough-for-company weekend breakfast. Serve with a side of bacon and top with powdered sugar or maple syrup, or both!
1 cup brown sugar
1 ¾ tsp. cinnamon
¼ cup melted butter
8 slices Texas Toast, cubed (or 12 slices bread)
1 ½ cups fresh blueberries (frozen ok)
1 ¾ cups milk
1 tsp. vanilla
1 ½ tsp. salt
- Combine brown sugar, cinnamon and melted butter. Mix well.
- Sprinkle ⅓ of mixture evenly in bottom of 9×13 baking dish. Cover mixture with 4/6 slices of cubed bread. Sprinkle ⅓ of sugar mixture over bread and scatter blueberries on top. Place remaining bread on fruit. Sprinkle with remaining sugar mixture.
- Beat eggs, milk, vanilla and salt together and pour evenly over bread. Cover with plastic wrap and press down lightly. Refrigerate overnight.
- Bake uncovered at 350 degrees for 40-45 minutes until puffed and golden.
- Serve with maple syrup.